Mint Chocolate Chip Ice Cream

Last night  the first episode of my new podcast went live on iTunes, so naturally I had to celebrate with my favorite dessert. But when I went to the freezer for the mint chocolate chip ice cream, we were all out. I briefly considered trekking to the corner store for a pint, but it was cold out and I was already in my pjs, so I decided to gather my resources and improvise.

mint chocolate chip ice cream

While I’ve been wanting to make legit ice cream in an ice cream maker for ages, my current go-to diy ice cream is made with frozen bananas, and it is absolutely amazing. After a few minutes in the food processor, these frozen bananas become incredibly sweet and creamy. This banana “ice cream” is also a perfect base for tons of fun topping combos, such as mint chocolate chip. This ice cream is so sweet and fresh, it’s the perfect no-fuss summer dessert.

I guess my version isn’t *technically* chocolate chip because I love little bits of grated/finely chopped chocolate in my ice cream. Eating Evolved chocolate (paleo AND vegan) would be perfect for this recipe, but if you’d prefer to use chocolate chips I’m sure that would be great too.

If you make this Mint Chocolate Chip Ice Cream, be sure to leave a comment and/or share it with me on Instagram!

Mint Chocolate Chip Ice Cream
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • 2 medium frozen bananas
  • 1 tbsp coconut cream [optional]
  • ½ tsp peppermint extract
  • Small handful of spinach leaves [optional, for color]
  • 1 oz. favorite dark chocolate
Instructions
  1. Add banana, coconut cream, peppermint extract, and spinach to food processor.
  2. Blend until smooth.
  3. Finely chop chocolate and fold into ice cream mixture.
  4. Divide into 2 bowls and serve immediately.

 

If you like this recipe, you’ll also love my Salted Almond Fudge Ice Cream.

Order your chocolate here.

This post contains affiliate links for Eating Evolved chocolate. If you place an order using one of my links or the code katherinetmt, you will receive a free mini chocolate bar with your order, and I will receive a percentage of the sale. Thank you for helping support my blog!

Lemon Raspberry Cookies

These Lemon Raspberry Cookies taste like the essence of sunshine and spring. They are so fresh and light, with tangy lemon and tart raspberries. At the same time, they are buttery, crumbly, and completely satisfying.

These cookies were created when I promised to bake for some friends, but then realized I had no chocolate chips. And in my experience, if you promise cookies, you only have two options. 1. Chocolate chip cookies, because you can’t really go wrong with chocolate. 2. Another type of cookie that is absolutely AMAZING. Essentially, if your cookies aren’t chocolate chip, they better be really good.

So I got to work incorporating some of the flavors I’ve been craving recently- crisp, refreshing, delicate- into a cookie I would be proud to present to my friends, despite the lack of chocolate chips.

Unfortunately, when I asked my family to taste test they fell in love and devoured nearly the entire batch. But now that they have the seal of approval from everyone from my little siblings to my grandparents, I will be making plenty more.

These Lemon Raspberry Cookies are so quick and simple, they will definitely be one of my go-to recipes for bake sales and potlucks. Maybe I can even use them to bribe my math teacher for a good grade…

If you make these cookies, be sure to share with me on Instagram and/or let me know what you think in the comments!

5.0 from 1 reviews
Lemon Raspberry Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • ⅓ cup coconut oil, softened
  • ½ cup honey (can sub maple syrup if vegan)
  • 1 cup flour
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • ½ cup. raspberries
  • ¼ tsp baking soda
Instructions
  1. Whisk together coconut oil, honey and lemon juice.
  2. Add flour, salt, and baking soda and stir gently but thoroughly until the flour is fully incorporated.
  3. Chop raspberries, then gently fold them into the dough.
  4. Chill the dough for one hour.
  5. Preheat oven to 350 ºF and line a baking sheet with parchment paper.
  6. Form dough into 1 tbsp balls and place on baking sheet.
  7. Press lightly on each cookie to flatten the top.
  8. Bake for 15-20 minutes, until cookies are golden brown.

 

Masa Harina Blueberry Muffins

 

Do you  have any foods you just can’t eat because you had an awful experience with them when you were younger?

Unfortunately, for me that food is cheesecake. One of my earliest memories is going out for dinner with my dad at this diner we loved, having a good meal, then ordering cheesecake for dessert. And while I wish I remembered that night as a nice dinner with my dad, what I actually remember is how disgusting the cheesecake was and how sick it made me feel.

The other day I went out for coffee with friends, and someone ordered a mini matcha cheesecake. It looked gorgeous (we took lots of pictures) and as soon as my other friends tried it they raved about how delicious it was and immediately ordered their own. So I figured, if it’s that good, I have to try it. And sometimes tastebuds change, ya know? I was confident I had outgrown my cheesecake hatred.

Continue reading “Masa Harina Blueberry Muffins”

Baked Apple Donuts

These Baked Apple Donuts are:

A: Pillowy soft

B: Cozily spicy-sweet

C: Completely drool-worthy

D: Vegan

E: All of the above

E is undoubtedly the answer here. I can imagine whipping up a batch of these Baked Apple Donuts for a holiday brunch with family or friends, relaxing and chatting as the aroma of apples and cinnamon wafting through the air. Though they are so simple and easy to make, a light dusting of powdered sugar is all that’s needed to make these donuts stand out on any table.

I think they would also be perfect as an original, delicious gift for the hosts of a holiday party. Imagine, instead of that frantic, last minute rush as you try to find a nice bottle of wine or a classy bouquet of flowers, being secure in the fact that you are about to wow your friends with a treat like no other.

Finally, I know the idea of vegan baked goods may be off-putting to some, so rest assured that no one will be able to tell these are even a little bit healthy. My (health food hating) little sister devoured two before I informed her they were vegan and naturally sweetened. She stared at me in surprise for a moment, then asked for another.

If she likes them, I’m confident these treats will be able to impress the pickiest of eaters, and I can’t wait for you all to try it out. Now, from my kitchen to yours, happy baking!

Baked Apple Donuts
 
Ingredients
  • 1 cup almond milk
  • 1¼ cups all purpose flour
  • 1 apple (preferably a sweet, crisp variety such as Fuji or Honeycrisp)
  • ¼ cup maple syrup
  • 1 flax egg (1 tsp flaxseed meal + 2 tsp water)
  • ½ tsp instant yeast
  • ½ tsp whole cloves (optional)
  • 1 tbsp coconut oil (melted)
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp sugar
Instructions
  1. In a small saucepan, bring almond milk to a simmer.
  2. Remove ¼ cup of milk from pan, then mix with sugar and yeast in a small bowl. If bubbles form, yeast is active. If no bubbles have formed after 5 minutes, discard and try again.
  3. Stir maple syrup and cloves into remaining milk, then simmer for 5 minutes.
  4. While milk simmers, whisk together flour, baking powder, salt, and ¼ tsp cinnamon in a large mixing bowl.
  5. Pour milk mixture through strainer into dry ingredients.
  6. Add coconut oil, flax egg, and yeast, then whisk to combine.
  7. Place dough in lightly oiled bowl, cover with a clean cloth, and set in a warm place to rise for an hour.
  8. Go watch an episode of your favorite TV show (I'm loving New Girl and Jane the Virgin), then come back after about 30 minutes and begin the apple filling.
  9. Dice apple then place in saucepan with 1 tbsp water and ¼ tsp cinnamon. Cook until apple chunks are soft and water has evaporated.
  10. When apples are done cooking, mash  lightly with a fork until mixture is somewhere between apple pieces and applesauce.
  11. Preheat oven to 350ºF. Grease donut pan with olive oil or nonstick spray, then fill with dough. If dough is too sticky, add additional flour 1 tbsp at a time.
  12. Top donuts with apple mixture, then bake for 40 minutes. When they are done, donuts will be pale but puffy and firm to the touch.

 

Restorative Banana Muffins

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These muffins are restorative in so many ways. First of all, the whole wheat flour, natural sweetener, and immune boosting spices make them perfect for a physical health boost. Bananas also provide numerous health benefits, as detailed in this article from Well Being Secrets. More importantly, the comforting aroma, classic flavor, and relaxing baking process are SO emotionally restorative, especially after a long week.

For me, the past week was a hard one. I failed a math quiz I thought I’d done well on, I missed an important appointment, I double-booked myself by mistake, and I just felt off my game. But looking back it’s so amazing to see how many wonderful moments there are even in the hardest of times.

When my best friend heard my quivery voice over the phone after a particularly rough day, she was at my house (with snacks) within 15 minutes. A classmate I’ve been wanting to get to know better made me laugh with a silly pep talk when I was sad about my bad grade. My parents told me time after time that they love me and are proud of me, no matter how many “off weeks” I have. I need to remember it’s important to struggle sometimes, because that’s when you see how many people are there for you, and it’s when you can see how much you’ve grown.

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Honestly, the most grown up moment of my week was probably eating ice cream for dinner last night. The truth to that statement is both sad and wonderful, but I choose to celebrate it. Enjoying a drippy cone piled high with strawberry ice cream (the guy serving gave me an extra scoop- according to my dad he was flirting with me?? I’m completely clueless) on a warm fall evening is absolutely a decision to be proud of. Now I’m ready to take the weekend to rest, reset, study hard, and, of course, spend some quality time in the kitchen.

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Though it is the season for all things pumpkin, banana bread is one of my ultimate comfort foods. These muffins are simple, moist and delicious. Despite the healthy-ish twist, the classic flavors are all there, perfectly comforting and cozy. I’m not going to say you have to make the crumble topping, but you’d have to give me a reeeeally good reason not to. Turmeric and cinnamon are awesome additions due to their anti-inflammatory, immune boosting benefits, but if you don’t have them on hand you could absolutely substitute other spices.

Restorative Banana Muffins

Ingredients:

Muffins

  • ½ cup whole wheat flour
  • ¼ cup all purpose flour
  • ½ cup milk
  • 2 eggs
  • 2 ripe bananas
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ⅓ cup maple syrup (or use ½ cup if you prefer sweeter muffins)

Crumble

  • 1 tbs whole wheat flour
  • 2 tsp olive oil
  • ¼ tsp turmeric
  • ¼ tsp cinnamon

Directions:

  1. Preheat oven to 350ºF and line a muffin tin.
  2. Mash 1 banana in medium mixing bowl
  3. Cut second banana into coins, then cut each coin into fourths and add to bowl.
  4. Gently mix in wet ingredients (syrup, milk, eggs).
  5. Add in flours, baking soda, and baking powder, stirring continually.
  6. Once ingredients are thoroughly combined, scoop batter into muffin tin (I recommend using an ice cream scooper).
  7. Bake for 15 minutes.
  8. While muffins are baking, make crumble.
  9. Combine crumble ingredients in a small bowl and stir until clumps form.
  10. Pull muffins out of the oven, top with crumble, then return to oven for 30-45 minutes.

Hope you enjoy these as much as my family and I did.

Much love,

K